Cranberry Orange Biscotti

Heat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray.

In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 teaspoons orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 degrees F for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place cut side up, on cookie sheet.

Bake at 350 degrees F for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered.